| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Appetizers, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lentils |
| 1 |
sm |
Onion, chopped |
| 4 |
c |
Seasoned stock |
|
|
Oil for sauteeing |
| 1/2 |
c |
Bulghur |
| 1/4 |
c |
Soy grits |
| 1 |
c |
Soya yogurt |
| 2 |
tb |
Soya mayonaisse |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Dijon mustard |
| 2 |
ts |
Lemon juice |
| 6 |
c |
Chopped spinach |
INSTRUCTIONS
Cook lentils & onion in 2 c stock until tender but not mushy, about 25
minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy
grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to
skillet & cook over a low heat till light & fluffy -- 10 minutes. Let cool.
Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with
lentils & vegetables & toss in the dressing. Chill if desired.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”